Method

1. In a small pan melt butter over medium heat, set aside. Measure semolina into a large bowl add the melted butter and mix (using right hand) until butter has coated every grain. Cover and set aside for 2 hours (1 hour minimum).
2. Meanwhile pit dates and place in basket of couscousier and steam uncovered for 30 minutes. Remove and place into medium sized bowl along with cinnamon and orange blossom water mash with a fork until smooth. Set aside to cool.
3. After 2 hours uncover bowl of semolina and slowly add orange blossom water in the same manner as you added the butter mix / rake with your hand/fingers DO NOT KNEAD but gently press together until you get a smooth dough adding more water (tap) if needed. Cover and set aside to rest for 1 hour. 
4. Shape cookies by dividing date paste into 3-4 pieces,  oil your hands and work surface then roll into thin logs. Divide dough into 3-4 pieces.Taking 1 log of dough make a deep indentation that runs the length of the dough and place the date log inside. Carefully close the dough around the filling, then roll  the dough back and forth a few times on your work surface to seal and make the dough smooth again. Gently flatten dough with your hands and divide by making 1 inch / 2 cm diagonal cuts. To decorate score each makrout using the back of a knife.
5.  In a wide frying pan place oil until it's about 2.5cm deep . Heat on a medium to high heat until hot, (test a scrap piece of dough it should quickly bubble and come to the surface). Place a small pot on stove and heat honey until it's hot then turn heat off and add orange blossom water, stir and set aside.Fry cookies in batches (5 cookies per batch) until golden brown this should only take a few minutes so keep your eyes on the pan. Once cooked immediately transfer to pot of honey and leave a few minutes whilst you fry another batch of cookies. Transfer honey soaked cookies to a strainer/sieve with a bowl underneath, leave to strain then transfer cookies to a large baking sheet to cool completely. Store in an airtight container at room temperature. 

• 250grams mix of Broad Beans and Peas frozen or fresh
• 250grams Coucous
• Water
• Salt
• Olive Oil / Butter

1. Boil a kettle full of water and carefully pour boiling water into bottom of couscousier. In the basket place your mix of peas and broad beans cover, reduce heat to simmer and steam  for 15 minutes. 
2. In the mean time measure out your couscous into a large bowl, add a good glug of olive oil about one and half tablespoons and using a fork (or your right hand- the traditional way) mix into the couscous in a circular motion until all grains are coated, add 1/3 cup cold water or enough to just dampen the couscous and mix with a fork/hand again. Set aside.
3. Once the peas and broad beans are cooked transfer to a bowl. Coat the bottom of the basket with a little olive oil (be careful the basket may still be hot) and then place back over the pot. Once you see the steam coming through the holes pour couscous into the basket, do not cover but steam for a good 30 minutes. 
4. Once the couscous is tender but not mushy transfer to a bowl, add salt, olive oil/butter separate grains with a fork then stir in your steamed veg, check seasoning and then serve on it's own or with buttermilk.

1. pre-heat the oven to 180C. Grease 1 20cm non stick spring form cake tin and line bottom with parchment paper.
2. In a large bowl or your stand mixer, beat together butter and sugar together until well combined. (5minutes). Then add eggs one at a time ensuring each egg is thoroughly combined before adding the next (5minutes). Then add all the milk at once and slowly mix in.
3. Fold in flour a third at a time until mixture is smooth.
4. Mix strawberry purée and vanilla into cake batter.
5. Pour the mixture into cake tin and bake on a middle shelf for 40 minutes or until a tooth pick inserted into middle of cake comes out clean. 
6. Remove from oven and leave to cool in tin on a cooling rack for 20minutes before removing to cool completely. 
7. Divide cake into 2 layers then fill, sandwich and decorate as desired. 

Decorate

Method

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, stir together the cocoa and baking soda. Add 80ml sunflower oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 80ml oil. Finally, add the flour and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared pan.
3. Bake in the preheated oven for 25-35 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool before cutting into desired portions.

1. Rinse and pat dry vegetables.
2. Place all vegetables on gas stop tops on high heat flame grill all vegetables, turning every few minutes until all are blackened. 
3. Tomatoes will be the first to cook, it's not necessary to blacken the tomatoes completely, just enough so the skins starts coming away from the flesh. 
4. Pepper, Aubergine you really need to blacken skins all over, the aubergine will start to look like a piece of coal that's burnt i.e. white in places where it's burnt so much. 
5. Place Pepper and Aubergine inside plastic food bag and leave for a few minutes to steam, this will help remove skin.
6. Take Pepper and Aubergine out of the bag and remove skin from tomatoes and pepper, chop and place in small pan.
7. Cut the aubergine straight down the middle and scoop out the flesh as close to the skin as possible and place in the pan along with pepper and tomatoes, crush together with fork.
8. Add a slug of olive oil, crushed garlic, season with a pinch of salt, pepper and cumin (you can adjust later) and chili/harissa if using. Cover and cook on low heat for around 15 minutes.

• Using your fingers I find works best for removing skins, you won't be able to remove all of the char but do as much as humanely possible. It's important you do not wash the vegetables at this point or you will loose all the flavour profile you have built up.
• Alternatively grill vegetables in oven however, i personally don't think you can ever achieve the same level of smokiness flavour.